June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Alternative Feast: Healthy menu

Eve O'Sullivan
19 December, 2016

Eating lots of vegetables, especially green ones, is vital for a healthier life, and is surprisingly easy to do at Christmas, says author Zita Steyn, who has created this delicious, yet still indulgent, menu.

I was born in South Africa in the midst of a very hot summer and to this day, I would always choose the summer heat over a winter chill, except when it comes to Christmas. I love Christmas in the Northern hemisphere. The dark evenings and cold weather are made for spending time at home with friends and family.  I make dishes that pack a nutritional punch, while still being delicious so that we can all rest and recharge. My top tip for a feast is to make greens the hero and fill up on the good stuff.

The good-for-you nibbles

Pumpkin and Brussels sprout truffles

Rich in vitamins, minerals and antioxidants, sprouts are members of the brassica family – known as the heavy-hitters of the vegetable world for the nutritional punch they deliver. They need light cooking to bring out the best of their flavour and when mixed with sweet pumpkin and crunchy dukkha as in these savoury truffles even kids and fussy eaters will find them hard to resist.

The classic starter – with a twist

Smoked mackerel & watercress mousse

Watercress is well known as a garnish but to avoid it being pushed to one side, why not incorporate it in the dish instead? Blitzed to tiny flecks, it adds a delicate colour and fresh flavour to the creamy mousse. Watercress contains significant amounts of iron, calcium, iodine and folic acid, as well as vitamins A and C so even a small amount will be beneficial. Serve it with my Watercress oat cakes for a double dose. The Sea vegetable salad counterbalances the rich mousse perfectly. Sea vegetables are extremely nutritious so if they are not yet a regular part of your diet, why not give them a try?

The better-for-you roast

Kale and lemon-stuffed roast chicken, with cauliflower couscous

Nothing quite beats a roast chicken, and the kale stuffing gives it a healthier edge over your usual recipe. Kale has long been hailed as a super food for its wide health benefits, so if you only make one dish from this menu, this should be it. The raw cauliflower ‘couscous’ will soak up all the lovely juices from the chicken too. Add a side order of Green beans with artichokes and olives for an extra boost of veg. 

The surprise finale

These brownies are delicious and will keep well for several days. The courgette and rosemary go so well with dark chocolate. Baking greens into cakes and puddings is a clever way of making exciting food as well as adding a wide variety of veg to your diet – that way you can be sure you’re not getting stuck on a few trusty friends and are gaining the maximum nutritional advantages of the nutrients they offer. 

Read more about incorporating more greens to your meals in Good Better Green.

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